Roasted Pumpkin with Rosemary Recipe

Summary

Cooking Time20 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Pumpkin1 , like a kabocha, peeled and cut into wedges
 Olive oil2 Cup (32 tbs) (For Frying)
 Rosemary sprigs/1 tablespoon chopped sage leaves4 , roughly chopped

Nutrition Facts

Serving size: Complete recipe

Calories 4869 Calories from Fat 3856

% Daily Value*

Total Fat 436 g671.5%

Saturated Fat 61.9 g309.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 50.7 mg2.1%

Total Carbohydrates 262 g87.2%

Dietary Fiber 21.1 g84.5%

Sugars 54.4 g

Protein 40 g80.5%

Vitamin A 5912.7% Vitamin C 602.9%

Calcium 87% Iron 194.2%

*Based on a 2000 Calorie diet

Directions

Heat oven to 220C/200C fan/gas 7.
Rub the pumpkin wedges with olive oil, then sprinkle with rosemary or sage, salt and pepper.
Tip into a roasting tin in one layer, then roast for about 20 mins or until browned and tender.
Delicious served with a dollop of Greek yogurt.
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